Dooley’s Christmas Cookies
Ingredients:
- 225g butter, softened
- 320g sugar
- 1 tsp. vanilla extract
- 1 egg yolk
- 1 egg
- 120 ml DOOLEY´s Toffee Cream liqueur
- 480g flour
- 1/2 tsp. salt
- 1 tsp. baking powder
Method:
Mix together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a bowl. In a large bowl, whisk butter and sugar with a blender until fluffy. Add the vanilla and egg yolk to the mixture and whisk again. Then add the egg and Dooley's Cream Liqueur and mix until smooth. In a separate bowl mix the flour, salt and baking powder and add to the butter mix until you receive dough. Form into a ball, wrap into foil, and refrigerate about 2 hours or overnight. Preheat oven to 175 °C. Line two baking sheets with parchment paper. Prepare a work surface and sprinkle with flour, roll dough out to 0,6 cm thickness. Cut the dough with cookie cutter and place on the baking sheets. Bake the cookies 6 to 8 minutes until they are slightly golden brown. Remove from the oven and let them cool down. Serve or wrap up in a box as a Christmas gift.